Golumpki Soup with Ground Beef and Rice

As the pot settles into a simmer, the cabbage sinks into the tomato broth and the rice starts to soften. I like that this golumpki soup brings the familiar cabbage-roll…

By Julia • November 8, 2026 • Reading time: 8 min

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Serves 4–6

As the pot settles into a simmer, the cabbage sinks into the tomato broth and the rice starts to soften. I like that this golumpki soup brings the familiar cabbage-roll combination into one pot without the extra work of rolling individual leaves. Browning the beef and onion first gives the broth a savory start instead of making everything taste boiled together.

I use long-grain white rice because it cooks right alongside the cabbage, and I keep the pieces small enough to fit easily on a spoon. The tomato base gets a final lift from apple cider vinegar stirred in just before serving, so it tastes bright rather than heavy. Every bowl has a little of everything, tucked into a warm, filling broth.

Golumpki Soup with Ground Beef and Rice, cabbage tomato broth

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Kitchen Note

Drain the beef after it browns, before the garlic and cabbage go in. Leaving the rendered fat behind can make the broth feel greasy; the browned bits still give the soup plenty of beef flavor.

Save this golumpki soup for a cozy one-pot dinner with tender cabbage, rice, and a bright tomato broth.

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Why the Rice Goes Into the Pot Uncooked

The rice cooks directly in the seasoned broth rather than being prepared separately. That means each grain takes on the tomato and beef flavor as it softens, and its starch gives the soup a little body. Long-grain white rice is a good fit for this short simmer because it becomes tender without turning the pot into a thick rice stew.

Rice also changes the soup as it cooks, so the balance depends on giving it enough broth and stirring now and then. The cabbage and rice share the same pot, which keeps the method simple, but they need to reach tenderness together. If you cook the rice separately and add it at the end, you’ll get a looser broth and less of that unified, gently thickened texture. For the intended bowl, let the uncooked rice simmer right in the soup.

What the Cabbage, Rice, and Tomato Base Each Bring

Golumpki Soup with Ground Beef and Rice, hearty beef cabbage soup

Ground beef — The 85% lean blend brings a full beef flavor without leaving as much fat in the pot as a fattier grind. A less expensive grocery-store package works well here; the onion and tomato broth carry plenty of flavor. Ground turkey is a practical swap, though the finished soup tastes lighter.
Green cabbage — A small, firm head holds its shape through the simmer and gives the soup its cabbage-roll character. Cut it into evenly sized, bite-size pieces so they soften at roughly the same pace. Savoy cabbage can stand in, but its thinner leaves soften sooner and give a more delicate texture.
Long-grain white rice — This is the right texture for cooking directly in the soup. Short-grain rice releases more starch and makes a thicker, stickier broth; brown rice needs a longer cooking time than the cabbage does.
Diced tomatoes and tomato sauce — The diced tomatoes leave little tomato pieces in each spoonful, while the sauce smooths out the broth. Standard canned tomatoes are fine; there’s no need for a specialty brand. Crushed tomatoes can replace the diced tomatoes if you prefer a more uniform base.
Beef broth and apple cider vinegar — A broth with a beefy taste gives the soup its savory backbone, and a regular carton works well. The vinegar’s sharpness balances the tomato and beef; lemon juice can replace it at the end for a fresher, citrusy finish.

Building the Tomato Broth Without Overcooking the Cabbage

Brown the Beef and Onion

Set a 6-quart pot or Dutch oven over medium heat and cook the ground beef with the chopped onion for 7–9 minutes. Break the beef into small pieces as it cooks so it browns evenly instead of steaming in large clumps. Look for browned meat and an internal temperature of 160°F. Drain the excess fat before moving on.

Give the Cabbage a Short Head Start

Stir in the minced garlic and chopped cabbage, then cook for 3 minutes, stirring occasionally. The cabbage will still look firm, but the edges should begin to soften and the garlic should smell fragrant. This brief cook is enough to get the vegetables started without letting the garlic brown. Keep the pot over medium heat and keep the cabbage moving now and then.

Bring the Broth to a Boil

Add the diced tomatoes, tomato sauce, beef broth, uncooked rice, paprika, kosher salt, black pepper, and bay leaf. Stir well so the rice doesn’t settle in one spot on the bottom of the pot. Bring the soup to a boil, watching for bubbles across the surface rather than just around the edges. Once it boils, lower the heat promptly for the simmer.

Simmer Until the Rice and Cabbage Are Tender

Partially cover the pot and maintain a gentle simmer for 18–22 minutes, stirring occasionally. The soup should bubble softly, not boil hard; a vigorous boil can break down the cabbage before the rice is ready. Taste a piece of cabbage and a grain of rice to check that both are tender. Remove the bay leaf, stir in the apple cider vinegar, and serve.

Three Useful Ways to Adapt This Pot of Golumpki Soup

Use Ground Turkey for a Lighter Soup

Replace the pound of ground beef with a pound of ground turkey and brown it with the onion. Cook ground turkey to 165°F before continuing; it’s leaner and gives the broth a milder, less beef-forward taste.

Make It Lower-Carb by Leaving Out the Rice

Omit the rice for a lower-carb soup with a brothier consistency and cabbage as the main vegetable. Check the cabbage for tenderness as it simmers, since there won’t be rice to gauge doneness by.

Use Fire-Roasted Diced Tomatoes

Swap in an equal-size can of fire-roasted diced tomatoes for a subtle smoky note. The tomato base will taste a little deeper, while the rest of the ingredients and cooking method stay the same.

Storage and Reheating

Refrigerator: Cool and refrigerate within 2 hours; keep for 3–4 days. The rice will continue to absorb broth, so the soup will be thicker after chilling.
Freezer: Freeze in airtight containers for up to 2–3 months. The cabbage and rice will be softer after thawing, but the soup still freezes well.
Reheating: Warm on the stovetop over medium-low heat, stirring often, until it reaches 165°F. Add a splash of beef broth if the rice has absorbed too much liquid; avoid a hard boil, which can make the cabbage fall apart.

Questions That Come Up When Making Golumpki Soup

Can I use brown rice instead of long-grain white rice?+

Brown rice takes longer to cook, so it won’t become tender in the soup’s 18–22 minute simmer. Cook it separately according to its package directions and stir it into the finished soup; that keeps the cabbage from getting too soft while the rice cooks.

Can I use crushed tomatoes instead of diced tomatoes?+

Yes. Use the same size can, and expect a smoother tomato base without distinct tomato pieces. The soup may feel a little more uniform, but the tomato sauce and broth still give it plenty of body.

Can I use chicken broth instead of beef broth?+

Yes, use the same volume of chicken broth. The soup will have a lighter, less beefy base, but the browned meat and tomato still keep it savory.

How do I adapt this soup for a slow cooker?+

I don’t recommend a straight slow-cooker conversion for this version. The rice and cabbage are timed to finish together in a short stovetop simmer; a much longer cook can leave the rice mushy and the cabbage overly soft. The stovetop method gives you better control over both textures.